Miso Vegetable Noodle Bowl

Ingredients

• 6 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
• 3 cups water + 2 cans vegetable broth = to total 6 cups
• 1 1/2 cups frozen shelled edamame, thawed
• 1 cup thinly sliced napa (Chinese) cabbage (optional)
• 1 cup (1/8-inch) diagonally cut carrot
• 1 cup thinly sliced red bell pepper
• 1 cup diagonally cut snow peas
• 1 cup thinly sliced shiitake mushroom caps
• 1/2 cup finely chopped green onions
• 2 tablespoons fresh lime juice
• 1+ tablespoon minced peeled fresh ginger
• 3 tablespoons yellow miso (soybean paste)
• 2 teaspoons chile paste with garlic (Tuong Ot Toi Viet-Nam Chili Garlic Sauce)
• 2+ tablespoons minced fresh cilantro
• Lime wedges (optional)

Preparation

• Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain.
• Bring water and broth to a boil in pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat.
• Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired.

Steve Petusevsky, Cooking Light 
JANUARY 2003